Chef at 15:20, 25 December 2012

2012-12-25T15:20:01Z

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{{#seo:
|title=Liver sausage: Cooking Wiki
|titlemode=replace
|keywords=#liversausage #mustard #sausage #liver #cheese #pork #vinegar #onion #tomatoes #gherkin #bacon
|hashtagrev=12032020
|description=Liverwurst, also known as Kentucky Pate, is an anglicisation of the German Leberwurst (Dutch leverworst, Hungarian kenomajas, Swedish
}}


[[Image:Liver sausage.jpg|300px|thumb|right|Liver sausage on rye with red onion]]
'''Liverwurst'', also known as '''Kentucky Pâté''', is an anglicisation of the German '''Leberwurst''' (Dutch '''leverworst''', Hungarian '''kenőmájas''', Swedish '''leverkorv''', Finnish '''maksamakkara'''), literally meaning "'''liver sausage'''". It is a typical [[sausage]] served in Germany, Hungary, the Netherlands, Finland, and Sweden. Most liverwurst varieties are spreadable. The [[sausage]] is usually made with [[pork]]. Only about 10-20% of the sausage is actually [[pork]] [[liver]], which is enough to give it a distinctive [[liver]] taste. Other ingredients are [[meat]], [[fat]] and [[spices]] like [[ground black pepper]], [[marjoram]], [[allspice]], [[thyme]], ground [[mustard]] or [[nutmeg]]. Many regions in Germany have their own recipes for liverwurst, often adding ingredients like pieces of [[onion]] or [[bacon]]. Recently more exotic additions such as [[cowberries]] and [[mushrooms]] have gained in popularity. Though the German name Kalbsleberwurst is translated as "calf liver sausage", it normally contains pigs' livers, rather than calves' livers, as well as [[veal]]. Braunschweiger leberwurst is a spreadable liver sausage that is sometimes called liverwurst, or just liver sausage in North America.

Liverwurst is often served in North America in sandwiches with [[red onion]] and [[mustard]] on a [[rye]] or whole grain bread. In Germany, slices of [[gherkin]] - pickled with [[sugar]], [[vinegar]] and [[mustard seeds]] in the South and West and [[salt]] and [[dill]] in the Northeast - are the usual addition. In Hungary Liverwurst is customarily served on open sandwiches, or as a filling with [[cheese]] for [[pancakes]] baked in the oven.
===Braunschweiger===
'''Braunschweiger''' (named after Braunschweig, Germany) is a type of liverwurst (pork liver sausage) which is nearly always [[smoked]].

Braunschweiger has a very high amount of [[Vitamin A]], [[iron]] and [[proteins]]. The [[meat]] has a very soft, spread-like texture and a distinctive spicy liver-based flavour, very similar to the Nordic Leverpostej. It is usually used as a spread for toast, but can also be used as a filling for sandwiches, often paired with stone-ground [[mustard]], sliced [[tomatoes]] and [[cheese]]. There are also a few recipes for pâté and cheese balls which use braunschweiger as a primary ingredient.

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[[Category:Prepared foods]]
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<code 'hashtagrev:12032020'>[[Special:Search/liversausage|#liversausage]] [[Special:Search/mustard|#mustard]] [[Special:Search/sausage|#sausage]] [[Special:Search/liver|#liver]] [[Special:Search/cheese|#cheese]] [[Special:Search/pork|#pork]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/onion|#onion]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/gherkin|#gherkin]] [[Special:Search/bacon|#bacon]]
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Liver sausage - Revision history

Chef at 15:20, 25 December 2012